Check Out These 5 Delicate But Best Filet Mignon Recipes Ever

Known to be the most tender cut of meat around, filet mignon is a prized delicacy around the world. If you are looking for the best filet mignon recipes around, you have landed at the right place.

Tenderloin runs on both sides of the spine, and is usually sold whole or cut in parts. There are round cuts, tube cuts, and there is the end tip, known as the filet mignon. This part is often considered to be the softest and tastiest part of beef. Its tender texture has earned it the sobriquet 'King of Steaks' amongst steak fans. Since this area of the animal is least exercised over its lifetime, the connective tissues are soft, resulting in tender meat.

Filet mignon is sold in portions 1- or 2-inches thick with an approximate 3-inch diameter. Ordering this steak dish in a restaurant can be quite expensive, but you can try making the best filet mignon at home itself, especially if you have bought a whole tenderloin. Before cooking the tenderloin, you can carve out a filet mignon for an evening of 'grilling the special cut'. The thumb rule to prepare the best filet mignon is to add less ingredients and cook only for the stipulated time. This dish loses its juices if overcooked, and becomes bland and chewy.

Cooking filet mignon requires precision, since it should not be undercooked or overcooked. Also, combining its cooking style with seasonings and sauces is crucial. It plays an important role in how your preparation turns out. There are various ways to make a filet mignon taste awesome. Here you go:

Method:Rub the filet mignon with sea salt and pepper, and let it rest for a while. Melt butter in a large skillet. Place the filet mignon in the skillet and cook on each side for about 8 - 10 minutes over medium heat (sprinkle paprika on both sides just before turning them over). Once done, remove from heat and wrap in a foil. Let the filet rest for about 4 - 5 minutes before serving.

Method:In a large saucepan, pour the red wine, add dried rosemary and thyme, and bring to boil. Simmer on low or medium heat until reduced to about a cup. Season the steak with salt and pepper. In a large pan, melt butter and add the steak once the butter is brown and bubbling. Flip it over when the side at the bottom turns golden brown. Slice the shallots, mash the cloves of garlic, and spread over and around the steak evenly. Continue cooking until the beef is medium rare (or as you want it). Remove the steak in a plate. To the pan's residue, add the reduced wine, and scrape the bottom and the sides. Keep stirring for a couple of minutes or so. Pour the sauce over the steak and serve.

Method:Rub salt and pepper on both sides of the steak. In a large skillet, heat about ¾ tbsp olive oil, and add the steak. Cook both sides until medium-rare or as desired. Remove steak from the pan straight into a foil. Wrap and let it rest aside. In a saucepan, add the remaining oil and chopped garlic. Fry the garlic and add paprika powder to it. Sauté for about a minute. Add the sherry and bring to boil. Now, lower the heat and add honey, soy sauce, and balsamic vinegar. Keep stirring until the liquid boils. Season with salt and pepper, and give it a good stir. Simmer for 2 minutes or until reduced to a desirable thickness. Serve the steak with a spoonful of the balsamic sauce poured over it.

Method:Sprinkle a pinch of salt and pepper on both sides of the steak. In a large skillet, melt butter and olive oil, and place the steak on it. Cook both sides as desired (a medium-rare finish needs approximately 3 minutes on each side). Remove the steak from the pan and wrap in a foil. Keep aside. In the same skillet, pour all the beef stock, and simmer for a while. Scrape all the filet mignon residue (if any) from the bottom and sides of the pan. Whisk in the cream once the stock reduces. Keep stirring until the desired thickness is achieved. Add paprika powder, season with salt, and give it a final stir. Remove the foil, place the steak in the skillet, and coat it with the sauce. Transfer in a plate and pour the remaining sauce on top of the steak.

Method:Trim the steak in a round shape. Each fillet can be trimmed to 2 - 3 mini-round pieces. Tightly wrap the steaks with bacon strips and seal with a toothpick, so that the bacon strips don't fall apart. Melt butter in a skillet and place the steaks in the skillet. Shallow fry until crisp. Flip and repeat. Make sure you fry the steaks on the edges also, so that the bacon too turns crisp and brown. Wrap in a foil and let it rest. Preheat the oven to 400° F. In a large baking tray, put the grapes, balsamic vinegar, olive oil, and sprinkle a little salt on top of everything. Roast the grapes in the oven for about 20 minutes. Place one steak in one plate, and top each with a spoonful of the roasted grapes and Gorgonzola cheese.

SIDES

Salt and Pepper Broccoli

Heat about a teaspoon of olive oil and add steamed broccoli to it. Season with salt and pepper, and toss.

Garlic Mash

In a saucepan, add butter, garlic, grated Parmesan and heavy cream, and bring to a boil. Add mashed potatoes and whisk for a while. Season with salt and pepper.

Steamed Asparagus

Steam asparagus over boiling salt water until cooked, yet crisp. Remove on a paper napkin and dry out. In a pan, heat olive oil and add the asparagus. Add salt, pepper, lemon zest, and lemon juice.

Heat some olive oil and add quartered red potatoes in it. Sauté for a few minutes and add pepper, some crushed garlic and dried thyme. Season with a pinch of salt and toss again.

Creamed Spinach

Melt some butter and add chopped garlic to it. Stir in flour and milk, and cook for about two minutes. Add blanched and chopped spinach to it and stir. Season with salt and nutmeg powder.

Mushroom Pilaf

Boil some water in a saucepan. Add long grain rice and mushrooms, cover and simmer for about 20 - 25 minutes. Season with salt, pepper, and add chopped cranberries. Mix well.

Since filet mignon is a thin cut, it takes very little time to cook, and is extremely tender to bite into. It is a feast for the taste buds, so treat yourself and your loved ones to this gastro-delight!